Saturday, 10 August 2013

Chokolya - Indian pasta

 The thought of making chokolya struck my mind when I was pondering over my first main dish for  poluck party.  This chokolya used to be dinnertime options at my childhood days.  This doesn't need any side-dish since it is soupy!  Wheat flour is kneaded  and rolled to individual circles.  Each circle is cut into various diamond shapes and cooked over onion-tomato base.  At my in-law's residence, she used to make rice flour dough, which is torn and shaped into  tiny roundels before adding to gravy base.

A popular variant called 'kolyass ka chokolya' where mutton chunks are added into usual preparation is known.  Also vegetarian version using finely chopped palak/other spinach forms are also seen.  The authentic chokolya is an very spicy one, tempered like biryani style.  (However, here I added lesser spices because I wanted my kid to consume) And because of its spicyness, coconut paste/powder is added in the end in order to cool the body.  

So, now, let us move to the method/preparation.

Ingredients required

For the dough
  • 2 cups wheat flour
  • 1 tsp salt
  • Water, as needed
To be tempered
  • 3 tbspn oil
  • 1 tsp jeera
  • 1-inch cinnamon stick
  • 1 marathi mogga
  • 1  green chilly, slit lengthwise
  • 1 onion, sliced lengthwise
  • 2 tomatos, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp goda masala/garam masala
  • 1/4 tsp haldi/turmeric powder
  • 2 tbspn grated coconut, roasted and powdered
  • 2 tbspn finely chopped coriander leaves
  • Chilly powder and dhanya powder, as needed
  • 5 cups of water


Prepare the dough using 2 cups wheat flour, salt and water as needed.  Rest them aside for fifteen minutes.

Divide them into seven equal sized balls

Roll each ball into an thin circle, just like you do for regular chapathi

Cut them like lines both horizontally and vertically so that you obtain diamond shaped particles.

Place these tiny chunks on a floured plate.  Take care not to overlap them as they will easily stick to each other

Done with all balls!!  Phewwwwww it was time consuming!!   Now these plates can be kept under fan till we prepare the gravy base.

In a vessel, heat oil and temper with jeera, green chilly, marathi mogga and cinnamon.

After a minute or an two till temper is done with sizzling, add in sliced onions and cook till they turn pink or transculent

Throw in ginger-garlic paste and give a quick stir

Add in tomatos along with 1 tsp salt and cook them till they turn mushy

Throw in all spices, and yes here I didn't add chilly powder because of my kid's consumption, but you can add 1 tsp chilly powder additionally!

Now add 5 cups of water.  Remember that chokolya needs lots and lots of water to cook and yes dont worry if water exceeded at final stage, you can adjust its consistency by adding cornflour slurry.

Add in coconut powder and coriander leaves.  Check the water for its seasoning.  It must be well balanced with spice, salt etc, if not adjust at this stage itself.

Now comes the technical part, add in chokolya in tiny batches into the pan.  As you add, initially they may sink to the bottom, but dont worry as time progresses they will reach to the top.  At this point you may give an quick stir and add on the next batch.  Care must be taken that chokolya must not be stirred when they reach bottom, if done they will break into pieces.

Added in all batches.  Cover and simmer for two minutes.  Afterso, pick one piece and taste it, perfectly cooked chokolya will easily dissolve in your mouth and wont stick around upper mouth palete.  And after the checking part, look at your liquid too,  I like it soupy so I left it as it is.  If you want slightly thicker consistency, you can add cornflour slurry (2 tbspn cornflour dissolved in water/milk) and cook furthur for two minutes or till mixture thickens.  

Chokolya tastes best when served hot!

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